Chemical and microbial stability of high moisture dried apricots during storage

Sağirli, Fatma; Tağı, Şeref; Özkan, Mehmet; Yemiş, Oktay

doi:10.1002/jsfa.3162

Cited by 12 publications

(9 citation statements)

References 27 publications

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“…Apricot fruits are regarded as a rich source of carotenoids, especially β-carotene, which represents more than 50% of the total carotenoid content (Radi et al, 1997;Sass-Kiss et al, 2005;Sağırlı et al, 2008). In addition to β-carotene, apricot fruit and its products contain smaller amounts of α-carotene, γ-carotene, zeaxantin and lutein (Fraser & Bramley, 2004).…”

Section: Resultsmentioning

confidence: 99%

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

et al. 2016

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Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*, ΔE ab, h° and C* ab ) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Df the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.Keywords: apricot; drying; color; β-carotene; antioxidant activity.Practical Application: This paper presents different drying methods of apricots in addition to optimization of the power level and temperature conditions. These methods make it possible to select the best way to provide high quality and nutritional dried apricots.

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Section: Resultsmentioning

confidence: 99%

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

et al. 2016

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“…MC clearly showed that brown colour formation was highly dependent on storage temperature. Similarly, Sağırlı et al (2008) found k values as 0.0488 and 0.2411/month for brown colour formation in sulfitted (1458 mg/kg) dried apricots stored at 20 and 30 C at 36.6% MC, respectively. In another study with lower MC (18.9-24.5%), Türkyılmaz et al (2012) reported k values for sulfitted (188-3864 mg/kg) dried apricots stored at 20 and 30 C as 0.0193 and 0.0553/month, respectively.…”

Section: Brown Colour Formationmentioning

confidence: 81%

“…Therefore, brown-colour formation in NSDAs would not fit zero-order reaction kinetic model. Most studies in sulfite-dried apricots during storage showed that brown colour formation was fitted to a first-order reaction model (Sadler et al 1990;Sağırlı et al 2008;Türkyılmaz et al 2012).…”

Section: Brown Colour Formationmentioning

confidence: 99%

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Physicochemical and Microbiological Changes in Non-Sulfitted Dried Apricots as Affected by Storage Condition

Güzel¹,

Tağı²,

Özkan³

2021

Tarım Bilimleri Dergisi

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This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage temperatures (4, 10, 20, and 30 °C) for 12 months in bulk and packaged samples. NSDAs were subjected to physical (moisture, water activity, pH and reflectance colour values), chemical (browning formation, β-carotene, and acidity), and microbial (counts for total aerobic mesophilic and psycrofilic bacteria, yeast and mould, xerofilic mould and yeast, osmophilic yeast, lactic acid bacteria, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses at one-month time intervals. Results indicated that while the fastest brown colour formation occurred in the samples containing 23.5% MC and stored at 30 °C, the browning decelerated below 10 °C. No significant change was observed in β-carotene contents of NSDAs during storage (P>0.05). After rehydration, osmophilic yeast count of NSDAs increased 3 by 2.5 log colony-forming units (cfu/g). Significant reductions were observed in the microbial loads of the samples at 23.5 and 27.0% MCs with the decreasing water activity (P<0.05) during storage and increasing storage temperatures. However, yeast and mould counts exceeded 5.0 log cfu/g of the samples containing 27.0% MC after 2-months storage at 20 °C. Overall, we suggest that MC and storage temperature for NSDAs should be below 23.5% and 20 °C to achieve high microbial and physicochemical qualities for a year, respectively.

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“…The browning degree of the dried apricots was determined as previously described (Saǧırlı et al, 2008) with some revisions.…”

Section: Evaluation Of Quality Parameters During Posttreatment Storagementioning

confidence: 99%

Effect of nitric oxide fumigation on microorganisms and quality of dried apricots during storage

Yan

Deng

Zhang

et al. 2021

J. Food Process. Preserv.

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Apricot (Prunus armeniaca L.) is a nutrient-rich edible drupe, which is classified under the Prunus species of Prunoidae and has beneficial properties in nutrition and health care (Hacıseferoğulları et al., 2007).China is one of the four major apricot-producing countries in the world, along with the United States, Australia, and Turkey (Toğrul & Pehlivan, 2003). However, the harvesting of ripe fresh apricots is usually done during the hot season, which can lead to fruit decay, softening, browning, and pathogen infection (Gupta et al., 2015). To avoid these issues, fresh apricots are frequently dried to increase commercial value and economic benefits (Coşkun et al., 2013).Well known for high-quality apricot production, Xinjiang is one of the main producing areas of dried apricots in China, but the fruits from this area are susceptible to environmental stress during the drying process. Once harvested, dried fruits must be stored for a long time. As a result, some quality degradation inevitably occurs during storage, especially infestation with moths and other diseases, increased browning, and reduced nutritional value (Wei et al., 2014). Sulfur dioxide (SO 2 ) has been used to inhibit browning and the growth of microorganisms for color protection, sterilization, and preservation of dried apricots (Salur-Can et al., 2017;Sen et al., 2015;Türkyılmaz et al., 2012). However, improper use of SO 2 can leave harmful residues on dried apricots and could pose a

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Chemical and microbial stability of high moisture dried apricots during storage

Abstract: BACKGROUND: This study was conducted to determine the chemical and microbial stability of high moisture (HM) dried apricots during storage at 5, 20 and 30• C for a period of 8 months. HM dried apricots were obtained by rehydrating dried apricots in 'water' and 'water+H 2 O 2 '.

Cited by 12 publications

References 27 publications

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Physicochemical and Microbiological Changes in Non-Sulfitted Dried Apricots as Affected by Storage Condition

Effect of nitric oxide fumigation on microorganisms and quality of dried apricots during storage

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